Food Safety Terms:Bacteria:

Tiny, one-celled microorganisms found everywhere

Food-Borne Illness:(FBI)Illness caused by eating contaminated food

Cross-Contamination:Transfer of harmful bacteriafrom one source to another

TEMPERATURE DANGER ZONE:(TDZ)

Temperature range in which bacteria grow the fastest, between 41- 135 F !! Freezing and refrigerating can stop or slow growth, but CANNOT kill it!

Guidelines for working within the TDZ… (Temperature Danger Zone)

DON’T WAIT! REFRIGERATE! Refrigerate prepared foods within 2 hours,

and always store foods properly!

Use a cooler for transporting perishable foods !

Set appliances to correct internal temperatures:Refrigerator: 40°F or lower Freezer: 0°F or lower

Ground Beef 160° F

Red Meat Cuts 145° F

Poultry 165° F

Eggs 160° F

Fish 145° F

Warmed Leftovers 165° F

Foods MUST be cooked to the correct internal temperature for safety!

Prevent cross-contamination by: 1. Separating Foods:

a. in the cart at the grocery store b. while storing it in your refrigerator c. while cooking

2. Washing:

a. your hands b. produce before preparing it c. work surfaces and kitchen equipment between uses

How Does Food-Borne Illness Occur?

Contaminated foods or cells transport micro-organisms and bacteria to the body!!

Common symptoms of food-borne illness:

- Nausea- Vomiting- Abdominal cramps- Diarrhea

SAFELY DEFROSTING FOOD:

1. In a refrigerator at or below 41’F:(SAFEST WAY!)

2. Submerged in a sink of clean, running water: (*use cold water)

3. In a microwave oven: (*Only if food will be cooked immediately.)

4. As part of the cooking process: (*This method typically is used for products such

as frozen patties, nuggets, pizza, lasagna, chili, soup, and vegetables.)

Botulism: (Clostridium Botulinium)

Contaminate Source: Home-canned foods with low acid content: asparagus, green beans, beets and corn; Canned cheese sauce, low acid tomatoes, carrot juice, baked potatoes in foil.

HONEY can carry the botulinium bacteria fatal to children under 12 months!

Symptoms:Muscle paralysis, double and blurred vision, drooping eyelids, slurred speech, difficulty swallowing, dry mouth, weakness and lethargy. If untreated, may progress to respiratory failure! Symptoms generally begin 18 -36 hours after contamination, but can occur as early as 6 hours, or as late as 10 days.

E.Coli: (Escherichia coli)

Contaminate Source: Contaminated water or food, or through contact with infected animals, infected people or feces.  Unpasteurized (raw) milk or juices like apple cider, soft cheeses made from raw milk.

Symptoms: Severe stomach cramps, bloody diarrhea, vomiting. Symptoms appear between1-10 days after pathogen exposure. Most get better within 5–7 days. Some infections are very mild, but others are severe or even life-threatening….children and the elderly can develop Hemolytic Uremic Syndrome (HUS) a disease that destroys red blood cells; can cause acute-kidney failure.

Hepatitus A:

Contaminate Source:Most commonly spread by eating or drinking something that has been contaminated with the stool of a contaminated person (utensils)

Symptoms: Yellow skin or eyes (jaundice) Fatigue, weakness Stomach ache, loss of appetite, nausea

Salmonella:Contaminate Source: *Raw or undercooked eggs, poultry, or meat . *FOODS WITH RAW EGGS: Hollandaise sauce, Caesar and other homemade salad dressings, tiramisu, homemade ice cream, homemade mayonnaise, cookie dough, and frostings.

*Unpasteurized milk or other dairy products. *Unwashed Produce.

Symptoms:Severe diarrhea, fever, and abdominal cramps 12 - 72 hours after contamination. The illness usually lasts 4 - 7 days - most people recover without treatment.When Salmonella spreads from the intestines to the blood stream, the infection can cause death unless treated promptly with antibiotics!

Staphylococcai: (Staphylococcus Aureus)

Contaminate Source: Most commonly caused by eating contaminated foods through contact with food workers who carry the bacteria; unsanitary practices!Contaminated milk and cheese, sliced deli meats, puddings, some pastries and prepared sandwiches.

Symptoms:

Nausea, vomiting, stomach cramps, and diarrhea. Symptoms usually develop within one to six hours after eating contaminated food; lasts from 1-3 days.

TEMPERATURE DANGER ZONE! (TDZ)

41 F – 135 F

*Bacteria grows best with FAT TOM FOOD, ACID, TEMPERATURE TIME,

OXYGEN , MOISTURE,

When is comes to food safety-remember…

WHEN IN DOUBT THROW IT OUT!